Use a wire balloon whisk to whisk together the eggs and cream in a large bowl until well combined.

Step 2

Melt butter in a large heavy-based frying pan over low heat until foaming. Add egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan, from one side of the pan to the other in 4 different directions. Repeat pushing action every 10 seconds, including around the edge of the pan, to prevent the egg mixture from sticking. Cook for 8 minutes or until threequarters of the egg mixture is cooked but mixture is still creamy. Remove from heat. Taste and season with salt.

Step 3

Place toasted sourdough on serving plates. Top with spinach leaves and smoked salmon. Spoon over the scrambled eggs. Sprinkle with chives and serve immediately.